Evaluation of probiotic potential of L. rhamnosus PFC21 isolated from fermented cabbage (Sauerkraut)

Abstract

Probiotic potential of Lactobacillus rhamnosus PFC21 isolated from fermented cabbage (Sauerkraut) was evaluated through in vitro studies. A laboratory made sauerkraut isolate PFC21 showed intense probiotic prospective and to be further deliberated for the beneficial application for the society. The culture exhibited excellent acid tolerance at pH 1 and bile tolerance at 0.8% sodium taurocholate, negligible reduction in viable count against artificial gastric and intestinal juice in presence of enzymes i.e. pepsin and pancreatin at pH 2 and 8 respectively after 3 h of incubation in compare to control (pH 7), cell surface hydrophobicity against toluene (53.37%), cell auto aggregation (26.96%) and antimicrobial activity against S. typhi (zone of inhibition: 39.00mm) were studied. However, PFC21 strain can be explored as a potential probiotic for the development of functional fermented foods.